You can make this sauce up to a week before serving, as it truly gets better with time. Remove and discard cinnamon sticks, cardamom pods and cloves before storing
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Bake until golden brown and crispy, approximately 30 minutes
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Recipe adapted from Sayra's Cornbread Sundays at Moosewood by Mollie Katzen
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What is ultimately important, is to have your turkey fully submerged in a boozy salt solution with aromatics.
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